Cooking rice without a rice cooker can be tedious, not to mention annoying! Here is a better, healthier option. Plus, all you need for this recipe is cauliflower! Half a batch of this Cauliflower Rice cooked in grapeseed oil is only about 40 calories more than a paltry half-cup serving of cooked white rice. That’s a giant plate of rice for 165 calories! Now, just FYI: cauliflower does NOT magically turn into rice when you grate it, so don’t expect this to taste exactly like rice. It’s more about what you can do with it. So if you’re not a big fan of cauliflower to begin with, you probably won’t be a fan of cauliflower rice. Cauliflower rice doesn’t work as a substitute for rice in every recipe, but it will work as a substitution in any recipe that calls for serving over a bed of rice.

Pull off the leaves and break the cauliflower into large florets and rinse well. Pat dry.

Two options: You can either process the florets in a food processor (high-powered blenders work too) or you can grate them with a box grater. For the food processor route, break your florets into smaller pieces, then in batches, pulse until finely chopped. For the grating method, use the larger grates.

Now that you have your “rice” it still needs to be cooked. You can heat a large skillet over medium-high heat and add a neutral tasting oil to coat the bottom. Add the rice once the pan is heated and cook for about 5 minutes or until it’s soft and turning a golden brown color. Season with salt and pepper. You can add some chopped onion or minced garlic to the oil before adding the cauliflower, or stir in chopped herbs or fresh lime juice after the rice is done cooking.